Tom Yum Goong (Spicy Thai Shrimp Soup)

Galangal, a root similar to ginger, kaffir lime leaves, lemongrass, and fish sauce give this soup authentic flavor. Substitute ginger if you can't find galangal, and use 3 (2-inch) lime rind strips in place of the leaves. Reserve the shrimp shells; you'll need them to make the broth. Serve with rice noodles, if desired.

Ingredients

1 1/2 pounds medium shrimp

9 1/2 cups water, divided

1/2 cup chopped peeled fresh galangal (about 2 ounces)

1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)

6 fresh or frozen kaffir lime leaves

1/2 cup canned straw mushrooms, quartered

2 tablespoons roasted red chili paste (such as Thai Kitchen)

1 tablespoon fish sauce

2 Thai chiles

1/2 cup chopped green onions

1/2 cup chopped fresh cilantro

1 tablespoon fresh lime juice

6 tablespoons chopped dry-roasted unsalted peanuts

4 lime wedges

Nutritional Information

Calories 282

Caloriesfromfat 31%

Fat 10g

Satfat 1.5g

Monofat 3.8g

Polyfat 3.4g

Protein 39.2g

Carbohydrate 8.7g

Fiber 2.5g

Cholesterol 259mg

Iron 5.2mg

Sodium 992mg

Calcium 116mg

Calories 282

Caloriesfromfat 31%

Fat 10g

Satfat 1.5g

Monofat 3.8g

Polyfat 3.4g

Protein 39.2g

Carbohydrate 8.7g

Fiber 2.5g

Cholesterol 259mg

Iron 5.2mg

Sodium 992mg

Calcium 116mg

How to Make It

Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.